Classic French Omelette
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker...
Author: Melissa Clark
Author: Nick Fauchald
Author: Bon Appétit Test Kitchen
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can...
Author: Alexis Touchet
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Julia Child
Author: Mark Russ Federman
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Author: Kimberly Schlapman
On a cold winter day, this hearty soup is practically a meal in itself.
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Author: Gina Marie Miraglia Eriquez
Author: Michael Symon
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
Author: Rick Browne
Author: Bon Appétit Test Kitchen
Author: Lori De Mori
Author: Maggie Ruggiero
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Author: Lara Ferroni
Author: Alison Roman
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Shelley Wiseman
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
Author: Victoria Granof
Author: Alison Roman
Author: Lillian Chou
Author: Melissa Roberts